The foxnut known as makhana, is primarily found and cultivated in tropical and subtropical regions. In the current study, the antioxidant parameters like total phenolic content, DPPH radicals, and total flavonoids were determined from roasted and unroasted foxnut seed extract under ultrasound assisted extractions. The solvent concentrations of methanol 100%, 80% methanol (80 to 20 v/v methanol to water ratio), 100% ethanol, 80% ethanol (80 to 20 v/v ethanol to water ratio), decoction, and distilled water were employed. These reactive groups present in the seed extractions of Euryale ferox specimens have been evaluated by using an effective analytical techniques. In numerous solvents, the whole flavonoids found in the plants of roasted and unroasted foxnut seeds reached from 9.02 to 16.23 GAE (mg/100g) and from 9.54 to 16.52 CE (mg/100g).The amount of total phenolic content extracted from roasted and un roasted samples ranged from 9.51 to 16.18 GAE(mg/100g). The DPPH radical scavenging action was shown by extracts with IC₅₀ values  from 0.075 to 0.312 mg/mL of roasted foxnut and 0.051 to 0.162 mg/mL of unroasted extracts. According to the findings, there was 58.07-85.29% and 76.95 to 96.31% of linoleic acid oxidation inhibition in the seeds of roasted and unroasted seeds, respectively. The extracts recovered using aqueous ethanol (ethanol: water, 80:20) showed the highest levels of antioxidant activity, whereas the extracts prepared using distilled water showed the lowest values.

Keywords: Antioxidant activity, DPPH, foxnut seeds, phenolic compounds, flavonoid compounds, solvent extraction